Nutrition 301 Test 2 Flashcards

Front 1

____– the chemical breakup of complex food molecules into smaller molecules that can be absorbed

Back 1

digestion

Front 2

____– the process of bringing those smaller molecules inside the body

Back 2

Absorption

Front 3

GI tract organs –
(4 for ntr)

Back 3

Esophagus
Stomach
Large intestine
Small intestine

Front 4

Other digestive related organs-
(3)

Back 4

Liver
Gall bladder
Pancreas

Front 5

____ – shorten and lengthen the tract which contribute to waves of muscle

Back 5

Longitudinal muscles

Front 6

____ – open and close, prevent the bolus from going backwards

Back 6

Circular muscles

Front 7

____ – highly specialized circular muscles, the control the movement of the food material from organ to organ so as to maximize both the digestive as well as the absorptive processes.

Back 7

Sphincter muscles

Front 8

longitudinal and circular muscles work together to move food along, and ultimately out, of he GI tract. This muscular activity is called ____

Back 8

peristalsis

Front 9

____ – made in stomach, functions in stomach

Back 9

Hydrochloric acid

Front 10

____ – made in pancreas, functions in small intestine

Back 10

Bicarbonate

Front 11

____ – made in liver, stored in gallbladder, functions in small intestine

Back 11

Bile

Front 12

____ – digests proteins, made in stomach, small intestine and pancreas, functions in stomach and small intestine

Back 12

Proteases

Front 13

____ – digests carbs, made in mouth, small intestine and pancreas, functions in mouth and small intestine

Back 13

Amylases

Front 14

____ – digests fats/lipids, made in small intestine and pancreas, functions in small intestine

Back 14

Lipases

Front 15

____ – thinking about food seeing/smelling, stimulates digestive secretions prepares the GI tract

Back 15

cephalic phase of digestion

Front 16

____– softens tough connective tissue (meat) and tough fibrous tissue (plants)

Back 16

cooking as a digestive process

Front 17

____ – mechanical breakup of food, secretion of saliva (food lubrication, amylases), stimulates secretion of gastric juices

Back 17

mouth

Front 18

____– a pathway to the stomach – food material moves through via peristalsis

Back 18

esophagus

Front 19

____ – holding tank, some mechanical breakup via peristalsis, denatures proteins via hydrochloric acid, intial breakup of protein into smaller molecules via proteases, some absorption of alcohol (but nothing else!)

Back 19

stomach

Front 20

____ – neut. of acidic chyme from the stomach via bicarbonate from the pancreas, emulsification of lipids via bile, release of amylases, proteases, lipases from the pancreas and small intestine, mixing of chyme and digestive enzymes via longitudinal and circular muscles, complete digestion of carbohydrate, protein and fat, absorption of nutrients and other food components and reabsorption of digestive secrections

Back 20

small intestine

Front 21

____– holding tank to store and control the relase of waste, a wide variety of “friendly” bacterial strains live on undigested material, reabsorption of water, absorption of some minerals and vitamin k

Back 21

large intestine

Front 22

____ – stimulates secretion of gastric juices (stomach), and it is about enjoyment helps to reinforce the behavior (it is really a complex interaction between chemoreceptors on your tongue and olfactory receptors in your nose)

Back 22

taste

Front 23

____ – taking the protein molecule out of its “natural” shape

Back 23

denaturation

Front 24

____
heating food denatures enzymes and makes them easier to eat
digestion is not difficult or we would starve!
Lack of digestion does not cause obesity, would cause starvation
We don’t need raw foods enzyme help to digest our food

Back 24

Raw food

Front 25

____
Fat and protein delay the start of stomach emptying over carbohydrate
Carbs are released from the stomach before fat and protein
Liquids leave the stomach more quickly than solids and are less satiating
Takes about 20 minutes for your brain to catch up with your stomach to feel full

Back 25

carbs go out first, fats and proteins and fiber delay stomach emptying

Front 26

____ – creates the chemical bicarbonate (neut chyme)

Back 26

pancreas

Front 27

____ – stores bile (emulsify fat)

Back 27

gall bladder

Front 28

____ increases the surface area, fat droplets are surrounded by bile

Back 28

emulsification

Front 29

____ compounds enter the body through the circ system

Back 29

water soluble

Front 30

____ compounds enter the body through the lymphatic system

Back 30

fat soluble

Front 31

for ____, the efficiency of digestion and absorption is always greater than 90%, regardless how much is consumed

Back 31

macronutrients

Front 32

____
small intestine can to a degree control the amount of absorption of some vitamins and minerals (ex vit c absorption efficiency is 80-90% between 30 and 120mg but only 20% by the time it exceeds 6,000mg)

Back 32

regulation of absorption

Front 33

____– prepare for food via cephalic phase, prepares the gi tract via taste and smell, begins the digestion of carbs

Back 33

mouth

Front 34

____ – begins the digestion of protein, slowly releases its contents into small intestine

Back 34

stomach

Front 35

____ – emulsifies fats, mixes chyme and digestive chemicals, incredibly high surface area for absorption, diversion of blood supply

Back 35

small intestine

Front 36

And! 30 specific digestive enzymes, 10 different hormones and other regulatory chemicals all to help with ____

Back 36

digestion

Front 37

excretion of waste from the colon requires – sufficient ____ (undigested material, primarily fiber) to stimulate peristalsis, sufficient ____ for lubrication and softening

Back 37

bulk
water

Front 38

____
prevent pathogenic bacteria from growing
help to maintain a healthy colon by producing by-products that can be used for energy
produce some vitamin k that can be absorbed from the colon
produce gas

Back 38

bacterial activity in the large intestine

Front 39

food fallacies
____– you cannot “confuse” enzymes
____ (heartburn & gas) is not the same as inability to digest (indigestible fiber etc)

Back 39

food combining
indigestion

Front 40

____
the ____ screens for unwanted but absorbed compounds, ex, drug/toxins, converts wanted & absorbed compounds into other forms

Back 40

postabsorption
liver

Front 41

The ____ are involved in the excretion of waste products and the control of nutrient levels in the body

Back 41

kidneys

Front 42

_____
The ____ filter the blood by excreting absorbed, but unwanted water-soluble compounds (excess water soluble vitamins), excrete water-soluble waste products of metabolism (urea from excess protein)
Control certain nutrient levels by increasing or decreasing excretion as body needs dictate (water, sodium, potassium, calcium)

Back 42

post absorption
kidneys

Front 43

two different classification of carbs – ____, _____

Back 43

simple
complex

Front 44

____– monosaccharides, glucose, fructose, galactose, disaccharides, lactose, sucrose

Back 44

simple carbs

Front 45

complex carbs – polysaccharides, ____ & ____

Back 45

starches
fiber

Front 46

____ “blood sugar”= ____

Back 46

glucose
dextrose

Front 47

____
found by itself in fruits and vegetables, honey, corn syrup
part of a disaccharide in lactose and sucrose containing foods
part of a polysaccharide in starch and fiber containing foods

Back 47

glucose

Front 48

____
found by itself in fruits and veggies, honey, and high fructose corn syrup
as part of a disaccharide in sucrose

Back 48

fructose “fruit sugar”
found by itself in fruits and veggies, honey, and high fructose corn syrup
as part of a disaccharide in sucrose

Front 49

____
part of a disaccharide in lactose containing foods

Back 49

galactose

Front 50

sucrose is a disaccharide of ____ and ____

Back 50

glucose
fructose

Front 51

____ is a combination of glucose and fructose

Back 51

honey

Front 52

relative sweetness
with sucrose being the base of ____, glucose is ____ and fructose is ____

Back 52

100
74
173

Front 53

high fructose corn syrup is _______
they like to use it because it is cheaper, more sweetness per unit weight, abundant

Back 53

55% fructose and 45% glucose

Front 54

____ are used in ____ ____ too:
provide sweetness
provide “mouthfeel” or bulk
soften other flavors
improve texture
as a preservative

Back 54

sugars
food processing

Front 55

from 1970-2000 total caloric sweetner use is up ____
cane and beet sugar use -31%
corn syrup +59%
HFCS +967%
Dextrose -25%

Back 55

+23%

Front 56

____ are polysaccharides (1,000s) of (only) glucose
They can differ from one another in, the number of glucose molecules in the molecule, the degree of branching of the molecule (can be arranged in a linear or branched formation)
dietary sources: tuberous vegetables, cereal grains, rice, legumes, nuts, seeds

Back 56

starches

Front 57

____
attract animals versus provide nutrients for plant growth (seeds)

Back 57

differing starches for differing plants

Front 58

____ is very similar to starch, polysaccharides (1000s) of glucose (and/or other monosacchs) but! The way the individual glucose’s etc are bonded is different
this bond cannot be digested/split by ____

Back 58

fiber
human enzymes

Front 59

____ – wheat bran, whole grain wheat, legumes, nuts, fruits, veggies, does not ____ in water

Back 59

insoluble fiber
dissolve

Front 60

____ – oat bran, legumes, fruits, veggies, Does dissolve in water, will form ____, slows the rate at which stomach empties

Back 60

soluble fiber
gels

Front 61

____
both types of fiber may prevent or reduce the risk of constipation, hemorrhoids, diverticulitis all because fiber provides bulk and eases passage of waste out of the body
eating lots of food that are naturally high in fiber (either type) may help with weight control because we feel full with fewer calories

Back 61

fiber benefits

Front 62

____ may – help control blood glucose levels because it delays stomach emptying, lower serum cholesterol levels because it binds to cholesterol in the small intestine so it cant be absorbed, lower dietary fat absorption because it can bind to it and prevent absorption (not significant effect)

Back 62

soluble fiber

Front 63

primary function of carbs in the body is to provide energy in the form of ____
dri for carbs ____ of total calories – because foods naturally rich in carbs are excellent sources of a variety of micronutrients and fiber
dri for added sugars be limited to less than ____ of total calories (most foods high in added sugars are nutrient poor)

Back 63

glucose
45-65%
25%

Front 64

____
work for short term beause, urine from ketosis, high fat and protein produces satiety so you don’t eat as much, limited choices can be easier to just not eat something at all, restricting carbs means no calorie junk foods especially desserts and snacks and no large quantities of high calorie soft drinks
studies on weight loss programs in general find that after one year maintenance of lost weight is poor regardless of he method

Back 64

carb restricted diets

Front 65

fiber DRI ____ women, ____ men
Typical American only ____ of fiber

Back 65

25g
35g
10-15g

Front 66

can use ____ to digest the gas-causing ____ carbs in beans and other veggies. It can be added to food or taken by mouth.

Back 66

beano
indigestible

Front 67

3 parts of a grain kernal –

Back 67

bran
endosperm
germ

Front 68

the ____ which makes up the bulk of the grain is all that remains after refining.

Back 68

endosperm

Front 69

____ – refined cereal grain products to be fortified with: iron, thiamin, riboflavin, niacin and folate
in enriched flour iron thiamin and riboflavin are much higher then whole wheat flour while all other nutrients are very low in enriched vs whole wheat flour

Back 69

federal enrichment program

Front 70

manufacturers are increasingly adding purified and other ____ to their products in order to boost ____
however most research on fiber is from studies in which people ate fiber from whole foods, the degree to which these purified fibers will have similar effects is unkown. Also note that the health benefits that are specific to soluble fiber require that the fiber be viscous (gooey) most of the added fibers are not that’s what makes it so easy to add them to lots of different foods.

Back 70

fibers
fiber content

Front 71

in the diet ____, ____ and ____ are not digested they are already small enough for absorption (monosaccharides)

Back 71

glucose
fructose
galactose

Front 72

lactose is digested by ____ and is absorbed as glucose and galactose

Back 72

lactase

Front 73

sucrose is digested by ____ and is digested as glucose and fructose

Back 73

sucrase

Front 74

starches are digested by ____ and absorbed as glucose

Back 74

amylases

Front 75

____ is not digested

Back 75

fiber

Front 76

all dietary carbohydrates is absorbed in the form of ____, but the form that is absorbed in the largest amount is glucose

Back 76

monosaccharides

Front 77

if glucose is inside the body and is not needed immediately for energy it is either converted to ____ or ____

Back 77

glycogen
fat

Front 78

____ is a polysaccharide of glucose (only) it could be called animal starch

Back 78

glycogen

Front 79

____ serves as an immediate energy source during the fight or flight response we store approx ½ a days work as energy 2/3 in muscle and 1/3 in liver

Back 79

gycogen

Front 80

____ – caused by low levels or no lactase production, therefore undigested lactose in the large intestine, this attracts water in the large intestine and is metabolized by intestinal bacteria (symptoms are bloating, diarrhea and gas)
____ and the ____ of any ethnic group are more likely to have it

Back 80

lactose intolerance
non-caucasians
elderly

Front 81

you can eat foods pretreated with ____, eat foods naturally low in lactose (cheese, yogurt) you can have small amounts of lactose-containing foods with other foods

Back 81

lactase

Front 82

carb absorption – length of cooking time, longer = ____
starch structure – more branching = ____
more soluble fiber, fat and protein = ____

Back 82

faster digestion
faster digestion
slower digestion

Front 83

____– rapid rise = rapid fall and more rapid return to hunger and potentially go below baseline.
It is found by blood tests over 2 hours and blood glucose levels are plotted against time and against a standard.

Back 83

glycemic index

Front 84

____ – small studies, differs according to the study, based on eating that food only. In general best use is that of the really low foods tend to be better foods (legumes!)

Back 84

glycemic index limitations

Front 85

____ (5-10% of all cases)
Cause: the pancreas stops producing insulin, autoimmune disorder, some genetic predisposition; typically occurs in childhood (11-12 years)
Symptoms: excessive urination and thirs and weight loss, can have very sudden onset.
Diet recom: high in complex carbs, esp foods w/ low glycemic index low fat

Back 85

type 1 diabetes

Front 86

____ (90-95% of all cases)
Cause: some of the body’s cells become resistant to insulin. Is strongly associated with abdominal obesity. Strong genetic predisposition
Symptoms: develops gradually. Are often few outward symptoms so many cases go undiagnosed (nighttime urination, tiredness)
Diet: 45-55 percent of cals from complex carbs, esp food w/ low glycemic index
25-35 of calories form fat, especially food high in monounsaturated fat

Back 86

type 2 diabetes

Front 87

(some ____ have serum triglyceride levels, which increases CVD risk. Lowering dietary carbs (45%) and increasing unsaturated fat (35%) can help to decrease triglyceride levels.)

Back 87

type 2 diabetics

Front 88

glucose induces nerve damage in retina – ____
glucose induced nerve damage in feet – decreased awareness of ___ – ____ – ____
glucose induced blood vessel damage – ____ and ____

Back 88

blindness
injury, infection, amputations
kidney
heart disease

Front 89

diabetes is increasing as ____ increase

Back 89

obesity rates

Front 90

____
causes: excess insulin production in response to carbohydrate intake as a result you have blood glucose drops too rapidly and/or too low, which give rise to irritability, anxiety, headaches and fatigue
treatment
smaller, more frequent meals, each with some soluble fiber, protein and/or fat to moderate rise in blood glucose levels (and delay stomach emptying)

Back 90

hypoglycemia

Front 91

no evidence that sugar directly causes obesity, but when it is flavored and/or coupled with fat it become highly palatable food that is easy to eat in large quantities
no evidence that sugar causes diabetes, but some evidence that long-term intake of diets high in refined carbs (versus high in whole grain carbs and fruits and veggies) increase the risk of diabetes development
no evidence that sugar causes acne, heart disease or cancer, diets high in refined carbs may increase serum triglyceride levels in some type 2 diabetics
bacteria in mouth form plaque, plaque interacts with dietary carbs, that interaction produces acid and acid causes decay.

Back 91

a

Front 92

no relationship between sugar and ____ – gi of sugar is 65 lower than many other foods such as white bread. (actually too much sugar/carbs puts you to sleep)

Back 92

hyperactivity

Front 93

almost no dietary difference, negligible at best between refined white and ____ (except molasses)

Back 93

other sugars

Front 94

____ – what left over after all the sugar cystals have been removed, not sweet, may be used in some recipes for distinctive flavor, may be used as a dietary supplement – high in some micronutrients

Back 94

backstrap molasses

Front 95

____ – liquid left behind (mother liquor) after the sugar crystals have been removed, still some sugar in it so it is slightly sweet, can be a source of some micronutrients

Back 95

first extraction molasses

Front 96

____– banned in us, used in Canada, no evidence of cancer but might have other undesirable effects (pink packet)

Back 96

cyclamate

Front 97

____ – banned in Canada, 300x sweeter than sugar, bitter aftertase, absorbed but not metabolized by the body, stable at high temps, recent studies it is safe (pink packet)

Back 97

saccharine

Front 98

____ – 200x sweeter than sugar, absorbed and metabolized but use so little that it contributes few total calories, no adverse effects have been found, not stable at high temps coffee yes, cooking no (blue packet)

Back 98

Aspartme

Front 99

____– 600X sweeter than sugar, is sucrose with one of the groups replaced with a chloride, poorly absorbed and what is not absorbed is not metabolized, stable at high temps (yellow packets)

Back 99

Sucralose